ng an egg with a soiled shell lessens
its keeping quality. The protective gelatinous covering over the shell
is removed by water and when this is gone the egg spoils more rapidly.
Use the soiled eggs for immediate use and the clean ones for storage.

_The shells also must be free from even the tiniest crack._ One
cracked egg will spoil a large number of sound eggs when packed in
water glass.

Earthenware crocks are good containers. _The crocks must be clean and
sound._ Scald them and let them cool completely before use. A crock
holding six gallons will accommodate eighteen dozen eggs and about
twenty-two pints of solution. Too large crocks are not desirable,
since they increase the liability of breaking some of the eggs, and
spoiling the entire batch.

It must be remembered that the eggs on the bottom crack first and that
those in the bottom of the crock are the last to be removed for use.
Eggs can be put up in smaller crocks and the eggs put in the crock
first should be used first in the household.

METHOD OF STORING

There are many satisfactory methods of storing eggs. The commercial
method is that of cold storage and if it were not for this method
winter eggs would be beyond the average purse.

The fact that eggs have been held in cold storage does not necessarily
mean that they are of low quality. Carefully handled cold-storage eggs
often are of better quality than fresh local eggs that have been
improperly cared for.

In the home they may be packed by several methods: Salt, oats or bran;
covering them with vaseline, butter, lard, paraffin or prepared
ointments; immersion in brine, salicylic acid, water glass (sodium
silicate) or limewater.

Any of these methods will keep the eggs for short periods if stored in
a cool place. The salt, oats and bran are very satisfactory. The
ointments also are satisfactory. The water glass and limewater will
keep eggs without loss for a year. However, it is not wise to put down
more eggs than is necessary to tide over the period of high price.

WATER GLASS METHOD

"Water glass" is known to the chemist as sodium silicate. It can be
purchased by the quart from druggists or poultry supply men. It is a
pale yellow, odorless, sirupy liquid. It is diluted in the proportion
of one part of silicate to nine parts of distilled water, rain water,
or other water. _In any case, the water should be boiled and then
allowed to cool._ Half fill the vessel with this solution and plac